Butter Chicken

This needs no introduction – it is literally the first thing that comes to mind when you talk about a popular Indian recipe. This is rumoured to have originated in the Moti Mahal restaurant in Delhi when the chefs tried to make gravy out of leftover tandoori chicken – some tomatoes and cream. With this butter chicken was born. My recipe is super easy and I have shared it with many of my friends over the years that make it religiously.

Ingredients

2 lbs cubed boneless chicken

Tandoori marinade

1/2 stick butter (1/4 cup)

Oil for frying

1 onion sliced

2 green chilies slit

2 tbsps chopped coriander

Spices – 1 tbsps Pav Bhaji Masala, 1 tsp each red chili,

Turmeric and cumin powder

2 Roma tomatoes blanched and pureed

1 cup tomato puree/paste

1 – 2 cups cream

Salt to taste

Process

Marinate the chicken overnight

BBQ the chicken till seared but not fully cooked

In a sauté pan or deep vessel, fry the onion and chilies till golden brown, add the coriander, remove and keep aside